Ingredients
300g minced pork
7 - 8 dried mushrooms
4 - 5 red shallots/small red onions, sliced
100ml - 120ml water/chicken stock
Seasonings
1/2 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp sesame oil
some corn flour
* you may add more to your liking
Sauce
1 tbsp Dark Soya Sauce
1 1/2 tbsp Light Soya Sauce
1/2 tbsp Rock Sugar
Dash of White Pepper
Pinch of 5 spice powder (we don't like it too strong so I only added a pinch)
1 tbsp Rice Wine (I used ginger wine)
Method
Season minced pork with seasonings.
Soak mushrooms in water and slice it.
In a heated wok, add 1 - 2 tbsp oil, fry sliced shallots until brown and crispy.
Add minced meat and stir fry until 70% cooked. Add mushroom and fry till fragrant.
Add sauce ingredients (please feel free to adjust according to taste).
Add water/chicken stock and simmer on low heat for one hour. Turn off heat and if possible leave the minced meat over night.
Heat up again before serving. If a thicker texture is preferred, thicken with a little potato starch solution.
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